Description
This traditional Mexican Pozole recipe features tender pork shoulder simmered slowly with aromatic spices and a rich chile broth, combined with hominy for a hearty and flavorful stew. Garnished with fresh radishes, cabbage, and cilantro, it makes a comforting meal perfect for gatherings or cozy nights in.
Ingredients
Scale
Meat and Broth
- 3 lb. pork shoulder, cut into 2″ pieces
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 large yellow onion, quartered
- 3 cloves garlic, sliced
- 4 cups low-sodium chicken broth
- Water, enough to cover pork by 2″
Spices and Chiles
- 1 tsp. cumin seeds
- 1 bay leaf
- 2 dried ancho chiles, stem and seeds removed
- 2 dried chiles de árbol, stem and seeds removed
- 2 dried guajillo chiles, stem and seeds removed
Other Ingredients
- 3 (15-oz.) cans hominy, drained and rinsed
- Thinly sliced radishes, for serving
- Thinly sliced green cabbage, for serving
- Chopped fresh cilantro, for serving
Instructions
- Season and Simmer Pork: In a large bowl, season the 3 lb. pork shoulder pieces generously with kosher salt and freshly ground black pepper. Place pork, quartered onion, sliced garlic, chicken broth, cumin seeds, and bay leaf in a large pot over medium heat. Add enough water to cover the pork by about 2 inches. Bring the mixture to a boil, then cover and reduce heat to medium-low to maintain a simmer. Cook for 1 hour and 30 minutes, skimming any foam that rises to the surface to keep the broth clear and flavorful.
- Soak the Chiles: While the pork simmers, place the dried ancho, chiles de árbol, and guajillo chiles in a medium heatproof bowl. Pour 2 cups of boiling water over the chiles and let them soak for 30 minutes to soften and rehydrate.
- Prepare Chile Puree: Transfer the rehydrated chiles along with about half a cup of the soaking liquid to a blender. Blend the mixture until completely smooth, adding more soaking water if necessary to achieve a pourable consistency.
- Add Chile Puree and Hominy: Stir the chile puree and the drained, rinsed hominy into the pot with the pork. Cover again and continue to simmer on medium-low heat for an additional 1 hour and 30 minutes, stirring occasionally. During this time, the pork will become very tender and the flavors will meld. Adjust seasoning with salt and pepper to taste.
- Serve and Garnish: Once the pork is tender and the pozole is well seasoned, ladle the stew into bowls. Top each serving with thinly sliced radishes, shredded green cabbage, and freshly chopped cilantro for a vibrant, fresh contrast to the rich stew.
Notes
- Skimming the foam during simmering helps keep the broth clear and improves flavor.
- Soaking chiles in hot water rehydrates them and softens their texture, making blending easier.
- Adjust the number of dried chiles to vary the heat level according to your preference.
- For an authentic taste, use pork shoulder with some fat, which adds richness.
- Leftovers taste even better the next day as the flavors continue to meld.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 75mg
